In a large skillet, heat oil over medium-high. Cook chicken for 6-8 minutes or until juices run clear. Remove chicken with a slotted spoon; set aside. Saute celery in drippings for 2 minutes or until crisp-tender. Add the beans, water chestnuts and mushrooms; cook for 5 minutes or until heated through. Add chicken.

Combine the cornstarch, water and remaining soy sauce until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.Yield: 6-8 servings.

Originally published as Hearty Chicken and Beans in Country Chicken Cookbook
1995, p41